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Day One

Posted by
Emily | on

Tuesday, July 17, 2012

You know what I said about how I wasn’t going to be posting baking and posting recipes when I started pastry school, because I’d be too tired from baking at school? Well, the last week didn’t count because we weren’t in the kitchens. And today doesn’t count even though we were in the kitchens. So I have one more recipe post, if you don’t mind.

Today we toured the kitchens of French Pastry School; there were more than I originally, thought (six!). We learned where all of the supplies are held and where all the equipment is, which I’m sure I’ll forget by tomorrow. There’s so much to remember! We went over knife skills, and also how to use the scales and measure in grams. Measuring in grams is more accurate, and it’s universal. It’ll be weird not using cups and teaspoons anymore. I don’t plan on changing the format for recipes here, though. Maybe I’ll add additional measurements in grams for people who want to weigh their ingredients.

I think the most exciting part of the day was putting on my full, pressed uniform: chef jacket, hemmed pants, clogs, apron, and hat. The hat is a little snug on my full head of hair, but I made it work. I look like an elf. A little boy-elf. I’d show you a picture, but you don’t want to see it. I don’t want to see it.

I do like looking at these pictures of Chocolate Covered Peanut Butter Cookie Dough Bars, though. These were very tasty; I think I liked them more and more after every bar I ate. They’re amazing out of the freezer, too.

The bottom layer is a salty peanut butter shortbread made from flour, butter, peanut butter, brown sugar and salt. The crust gets partially baked, then topped with a gooey mixture or sweetened condensed milk, egg, brown sugar, butter, peanut butter and chocolate chips. The filling tastes like peanut butter-chocolate chip cookie dough after the bars have been baked. The topping is melted chocolate. I used a little bit of coconut oil to thin the chocolate a touch.

To make the crust, in a large mixing bowl, using a mixer on medium speed, beat together butter, peanut butter, brown sugar, and salt until creamy and well combined. Beat in flour until just combined (dough will be crumbly). Pat dough into the bottom of prepared pan. Bake 15 minutes, or until edges are golden brown. Cool 5 minutes.

To make the filling, in a large mixing bowl, using a mixer on medium speed, beat together butter, peanut butter, brown sugar, salt, sweetened condensed milk, eggs, vanilla and baking soda for 2-3 minutes, or until well combined. Beat in flour until just combined.

Sprinkle half of the chocolate chips over crust. Pour filling over the top. Bake 20 minutes, or until golden brown and set. Stir together remaining 1/2 cup chocolate chips and oil in a small bowl; microwave for 1-2 minutes, stirring frequently, until melted and smooth. Spread chocolate over bars. Cool completely before slicing.

I bet you look so cute in your little outfit! I always measure in grams and I promise you get used to it SUPER quickly. And it makes your baked goods really easy to replicate because it's more accurate.

Now about the uniform thing - we're all out here cheering you on at school. Don't you think it would be easier to cheer if we had a picture so we could imagine you measuring and stirring and baking? Oh, and the picture should show you with a dusting of flour - maybe on your nose?

Just wanted you to know, I have been following your blog for a while now, I love it! I think we were finalists together in the Sandwich Thins contest a while back. This recipe looks delish, chocolate, peanut butter, and cookie dough-my 3 faves all in one!! YUM!